If using vanilla bean, insert the split bean and boil with the sugar syrup.

Once the sugar has reached a boil, remove the beans with tongs (if using beans,) and then turn heat down to medium.

Boil on medium heat until the thermometer reads 240 degrees F, then remove from heat

Attach the bowl with the gelatin mixture to the stand mixer and affix the whisk attachment

With the mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mix

Once all of the syrup is added, increase speed to high

Continue to whip until the mixture is thick and the outside of the bowl is lukewarm

This should take approx. 10-12 minutes and the marshmallow should cling to the whisk

The marshmallow mixture should form a thick ribbon when the whisk is lifted out

Beat in the vanilla - if using beans, you've already added them and you can skip this step

Pour into the prepared pan and smooth with a lightly oiled offset spatula

Let it cool at least four hours or overnight

Once cooled, lightly cover a cutting board with corn starch

Loosen the marshmallows and flip onto the cutting board

Cuts into about 100+ bite-sized pieces. You can use a cookie cutter for fun shapes.

Sift or Coat with a thin layer of cornstarch to prevent sticking.

Have fun and customize this recipe with your own variations. Some suggestions, add a teaspoon of cinnamon powder for Cinnamon Spice Marshmallows, or add a drop of red food coloring and a splash of mint oil for Peppermint Pink Marshmallows.